This autumnal butternut squash dip is perfect for sharing!
Creamy whipped feta forms the base, topped with rosemary-roasted butternut squash, sweet roasted garlic and fragrant brown butter.
A drizzle of (hot) honey and crunchy pumpkin seeds finish it off beautifully.
Serve with crackers for a delicious autumn snack or starter.
Want more? How about my favourite autumnal apple dip – it’s really very special!
MAKES 1 BOWL
For the whipped Feta:
200g feta
140g Greek yoghurt
For the topping:
500g butternut squash
3 rosemary sprigs
4 garlic cloves
1 tbsp olive oil
35g butter
30g toasted pumpkin seeds
2 tsp (hot or normal) honey, to taste
Freshly cracked black pepper
Fleur de sel
Place the feta and Greek yoghurt in a food processor. blitz until smooth, adding more yoghurt if needed (it depends on how dry the feta and yoghurt are) – you want a creamy consitency. Spread into a shallow serving bowl and refrigerate for at least 1 hour.
Preheat the oven to 180°C fan.
Cut the butternut into 1 cm cubes and toss with olive oil, salt and pepper. Remove the rosemary needles of 2 twigs and roughly chop, toss through the butternut.
Add the garlic cloves and roast for 20 minutes, until the butternut is golden and tender. Set aside to cool a bit. Remove the garlic cloves, peel and squash the cloves with the flat side of a knife to turn into a puree.
Melt butter in a small pan and add a rosemary sprig. Cook for a few minutes until the butter is browned. Take off the heat, remove the rosemary and stir the roasted garlic through.
Arrange the butternut over the whipped feta. Drizzle with the brown butter, some hot honey, then sprinkle with pumpkin seeds and serve with crackers.
